These Flourless Chocolate Cookies have crisp, crackly tops and soft, fudgy centers. They’re made with cocoa powder, egg whites, and chocolate chips, and are naturally gluten-free and ready in under 20 minutes.

Flourless chocolate cookies with crackly tops cooling on a wire rack.

I’ve been baking these flourless chocolate cookies for years, ever since I came across François Payard’s famous chocolate walnut cookies.

They remind me of brownies, with their thin, crackly tops and chewy centers. I especially like making them around Christmas to share with friends and family, or whenever I have leftover egg whites from another recipe.

Recipe Highlights

  • Simple to make: No mixer needed, and the batter takes a few minutes to prepare.
  • Rich and chocolatey: Full of chocolate flavor from cocoa powder and chocolate chips.
  • Perfect for gifting: Great for Christmas cookie boxes alongside cantucci and baci di dama.
  • Customizable: Add chopped nuts or swirl in peanut butter.
  • Naturally gluten-free: Made without flour, so they’re a great option for anyone avoiding gluten.

For more gluten-free desserts, try my tofu chocolate pudding or 2-ingredient chocolate mousse.

Key Ingredients & Substitutions

  • Powdered sugar: Also called confectioners’ or icing sugar, it helps give the cookies their structure. Sift it before mixing, and don’t substitute granulated sugar, honey, or liquid sweeteners.
  • Cocoa powder: Both natural and Dutch-process work well. Dutch-process gives a darker color and milder flavor. I usually use Hershey’s Special Dark.
  • Egg whites: Fresh or from a carton. One large egg white equals about 2 tablespoons (30 g). Whole eggs or flax eggs won’t give the same texture.
  • Chocolate chips: You can also leave them out or replace them with chopped walnuts, pecans, or hazelnuts.
  • Vanilla extract: Almond, peppermint, or orange extract are good alternatives.
  • Salt: A pinch helps balance the sweetness and brings out the rich chocolate flavor.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Flourless Chocolate Cookies

  1. Mix the batter: Whisk together the powdered sugar, cocoa powder, and salt. Add the vanilla and one egg white, stirring until thick and glossy. If needed, add the second egg white a little at a time, then fold in the chocolate chips.
  2. Scoop and bake: Drop spoonfuls of batter onto a prepared baking sheet, leaving space between them. Bake at 350°F (175°C) for 12–14 minutes, until the tops are slightly cracked.
  3. Cool completely: Leave the cookies on the baking sheet until they’ve firmed up, then gently remove them.

Elena’s Tips

  • Measure carefully: Use a kitchen scale to measure the powdered sugar and cocoa powder accurately.
  • Start with one egg white: Add the second a little at a time only if the batter is too thick.
  • Don’t overmix: Stir just until everything is combined.
  • Prepare the baking sheet: Line it with parchment paper and lightly spray with nonstick cooking spray.
  • Keep the cookies even: Use a cookie scoop or small ice cream scoop to make them the same size so they bake evenly.
  • Leave enough space: These cookies spread during baking, so don’t crowd the tray.
  • Don’t overbake: Remove them when the tops are cracked and the centers are still soft.
  • Cool completely: The cookies are delicate while warm. Let them firm up before removing them from the baking sheet.

Troubleshooting

  • Cookies spread too much: Too much egg white can make the cookies spread. Add the second egg white a little at a time.
  • Cookies are dry: They may have baked too long. Check them at 12 minutes.
  • Batter is too runny: You may have added too much egg white. The batter should be thick enough to scoop, not pour.
  • Cookies stick to the baking sheet: Let them cool completely, then gently lift them with a thin metal spatula.

Storage & Freezing

Storage: Keep the cookies in an airtight container at room temperature for up to 4 days. They taste even better the next day.

Freezing: Once completely cooled, freeze the baked cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature. They may soften slightly after thawing.

If you’ve made this flourless chocolate cookies recipe, leave a comment and rating below. I’d love to know how they turned out for you.

A batch of gluten-free chocolate cookies cooling on a black wire rack.
Print Recipe Pin Recipe

How To Make It: Flourless Chocolate Cookies

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 12 cookies
(5 stars) 45 ratings
These flourless chocolate cookies have a brownie-like texture, with crisp, crackly tops and soft, fudgy centers. They're rich, chocolatey, and easy to make in one bowl.

Ingredients

  • 1½ cups (170 g) powdered sugar
  • ⅓ cup (30 g) unsweetened cocoa powder
  • a pinch of salt
  • 1 or 2 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (85 g) semi-sweet chocolate chips

Equipment

Instructions

Prepare your baking sheet

  1. Preheat the oven to 350°F (175°C).
    Line a large baking sheet with parchment paper or a silicone baking mat. If you're using parchment paper, lightly spray it with nonstick cooking spray.

Make the batter

  1. In a large bowl, whisk together powdered sugar, cocoa powder, and salt.
  2. Add the vanilla and one egg white. Stir until the batter is thick and glossy. If it's too dry, add the second egg white a little at a time.
  3. Fold in the chocolate chips.

Scoop and bake

  1. Drop the batter onto the prepared baking sheet using a cookie scoop, leaving space between each cookie.
  2. Bake for 12-14 minutes, until the tops are slightly cracked. Rotate the baking sheet halfway through.
  3. Let the cookies cool completely on the baking sheet before removing them with a metal spatula.

Notes

  • Egg whites: Start with one and add more only if needed.
  • Cocoa powder: Both natural and Dutch-process work.
  • Parchment paper: Lightly spray with nonstick cooking spray to prevent sticking.
  • Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
  • Gluten-free: Check that your powdered sugar and chocolate chips are gluten-free.
  • Dairy-free: Choose dairy-free chocolate chips or replace them with chopped nuts.

Nutrition

Serving: 1 cookie, Calories: 99 kcal, Carbohydrates: 20 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 18 mg, Fiber: 1 g, Sugar: 18 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Cookies
Cuisine: American